February 18, 2010

Chop Suey


1 pkg Glass Noodles (or they are also called Bean Thread. I buy them at an Oriental Market and they usually come in a cellophane pkg with a pink netting around it)
1 lb Pork Stew meat (You can also use Chicken or Beef, cut into bite size pieces)
1-2 Baby Bok Choy, chopped (or you can use reg Bok Choy ist's just bigger, you can even use spinach or reg cabbage)
1-2 Carrots, Julianne cut or like match sticks
1/2 onion, Sliced to size of carrots
2 Tb Fresh Ginger, minced
Salt, Pepper, Garlic
Soy Sauce about 1 c. or so

Unwrap noodles and in a lg bowl cover with very HOT water, set aside. In a stock pot, season and brown meat in a little oil. Add carrot, onion and ginger to the meat and keep cooking until carrots are tender. Then stir in Bok Choy. Using scissors cut up warmed noodles a little. Pour noodles and water into pot, add Soy Sauce and stir to combine all ingredients. The combination should be dark brown in color if not add more soy sauce. Let simmer slightly do not boil. Noodles will soak up water and soy.

Berry Nice Paradise Cake



White Cake Mix (I only use Pillsbury)
to cake mix add 1/4c. of flour to each cake mix.

Raspberry pie filling
Peach Pie Filling
White Chocolate Instant Pudding + Milk
Cream Cheese
Cool Whip (or Whip Topping of some kind, for Frosting)
Assorted Berries and Fruit
Fresh Raspberries
Fresh Blueberries
Fresh Blackberries
Fresh Strawberries (cut in halves)
Fresh Kiwi (peeled and sliced)
Canned Mandarin Oranges (drain juice)

Use as many Cake mixes as needed for your desired size of cake. Mix and bake cake in desired pan. (It is best to use a pan at least 3-4 inches deep or 2 pans the same size that are 2inches deep)

Ahead of time or while cake is baking mix pudding according to "pie" directions, then chill. In another mixing bowl cream, cream cheese so it is softened and smooth. Once pudding is set gradually mix into the cream cheese, let chill again 'til ready to use.

Open can of Peach filling and with a potato masher smash peach slices until it is like jam consistency, set aside.

When cake is cooled slice horizontally into four layers (or if using 2 2in pans just slice each cake in half, horizontally). Place bottom layer of cake on desired serving plate. Fill a piping bag with whip cream and pipe an edge around the side of the exposed layer of cake, creating a dam so the filling doesn't ooze out. Then spread the Raspberry filling evenly and up to the whip cream edge.

Gently place the next layer of cake on top of raspberry filling. Again pipe a whip cream edge and then fill with the pudding and cream cheese mixture.

Then gently place the next layer of cake on top of the pudding layer and again pipe a whip cream edge and fill with peach filling.

Then gently place the last layer of cake on top of peach filling. Make sure all edges are even. Frost entire cake with whip cream.

Arrange Berries and Fruit on top of cake. Do not go all the way to the edge of cake, leave about a half inch of space along the top edge for the shell border using the piping bag filled with whip cream. If desired you can add fruit to the bottom edge all around the cake as a border or just pipe a shell border of whip cream instead.

Store cake in a cool place until ready to serve.

This is by far my favorite cake! This has been requested at many family functions and even a couple of weddings. People create a line for a piece every time! My cousin Marcos Escobedo gave this outstanding cake it's fun name. Thanks Marcos! Love ya :)

Elegant Almond Bars



Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1/2 teaspoon almond extract
1 Egg

Filling:
1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4 cup sugar
1/4 cup butter or margarine, melted
2 eggs
1/2 cup sliced almonds

Topping:
2 oz white chocolate baking bar, coarsely chopped (1/3 cup)
2 tablespoons shortening
1/4 cup sliced almonds (to be sprinkled on top, not mixed into melted chocolate)

1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.

2. Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).

3. Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.

4. In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

High Altitude (3500-6500 ft): In step 1, bake 18 to 21 minutes. In step 3, bake 17 to 22 minutes.

Almond paste can be found in the baking section of your supermarket. It is a prepared mixture of almonds, sugar and water that comes in either a can or a tube packed in a box. Stay away from the larger 12- to 13-oz canned pastry filling because it is a different product.

Use the premium or premier white chocolate baking bars found next to other chocolates in the baking aisle. It will give you a better flavor and performance than almond bark.

The glaze can also be prepared in the microwave. In small microwavable bowl, microwave white chocolate and shortening 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth.

I made these for our Nativity Open House this last Christmas and they were a HIT! I doubled the batch and made it in a cookie sheet pan instead. Your going to Love these!!

February 12, 2010

Pineapple Banana Slush


2c. Sugar
2c. Water
12 oz. can Frozen Orange Juice Concentrate, thawed
6 Bananas, smashed
46oz. lg can Pineapple Juice

2; 2Lt. Lemon Lime Soda Pop

In a bowl microwave sugar and water together to dissolve sugar. In a large bowl smash bananas and add OJ and Pineapple juices together. Pour in dissolved sugar water and stir. Divide mixture into 2 separate gallon size Freezer Zip lock bags. Freeze until ready to use.

Allow to defrost slightly. In punch bowl combine frosty frozen mixture and Pop. Serves about 20-30 people.

Being Polynesian my family LOVES bananas, this is their favorite holiday drink!

Grandma's Crepes


1c. rounded Pancake Mix
1 1/2c. Flour
2 Eggs
2 TB Oil
4c. Water

Toppings, we like:
Raspberry pie filling (or see red raspberry sauce in recipes)roll inside
Peach Pie filling (mash with a potato masher to break up peach slices)roil inside
whip topping
powdered sugar
any type of jam will work also

Whip together all ingredients with mixer. Add a little water if to stiff, you want it watery enough to coat the pan easily. It is easiest for me to use two pans and flip the crepe from one pan to the other, rather than trying to use a spatula to flip it in the same pan. So, heat a little oil in your 1st pan. Pour about 1/3c. of batter into center of pan and roll pan around to spread batter out into a large thin circle. When you see bubbles form them flip crepe onto the other pan. Allow other side to cook and then slide onto serving dish. Finish with desired toppings and enjoy!!

Bread in an Hour



2-3 Loaves: 4-6 Loaves:
5 1/4c. 10 1/2c. Flour
1/4c. 1/2c. Sugar
1 TB 1/2 TB Salt
3 TB 1 1/2TB Yeast (fast acting)

6 TB 3 TB Oil
4 1/2c. 2 1/4c. HOT! Water

In your Bosch mixer mix all ingredients for 1 min. Scrap sides then mix on high for 5 mins. Dump out onto a floured surface, then divide into loaves and place into prepared pans. Let rise for 30 mins. Then Bake at 350 for 25-30mins. Delicious!!!

Now you all know I hate to make bread and rarely ever do, it just takes to long and to much babysitting! However when I was in the Relief Society Presidency, my President the lovely Sis. Debi Stika gave me this recipe and we made tiny little loaves for each sister in the ward for a special lesson. It was soooo easy and the bread actually turned out nice anf fluffy not hard as a rock like my last attempts. And if I can makes this anyone can! Thank you Debi!!

Quick Pumpkin Chocolate Chip Cookies


1 pkg Spice Cake Mix
1 small can Pumpkin
1 1/2c. Semi Sweet Chocolate Chips

Mix together dry cake mix and pumpkin then stir in choc. chips. Drop spoonfuls or use a cookie scoop on to cookie sheet. Bake at 350 for 15 mins.

Like I said QUICK! and they stay moist!

Magic Cookie Bars



1c. Butter, melted (2sticks)
3c. Graham Cracker Crumbs (2 1/2pkgs)
2 cans Sweetened Condensed Milk
1 pkg semi sweet Chocolate Chips
1 pkg Milk Chocolate Chips
2c. shredded Coconut
2c. chopped Pecans

Combine butter and Graham crumbs then press into the bottom of a cookie sheet (15x10). Drizzle with 1 can of milk, then sprinkle evenly with remaining ingredients. Last drizzle with remaining can of milk. Bake at 350 for 20-25 mins. Let cool before cutting into bars.

This is my Mom's favorite and has also become a Nativity Open House tradition. Enjoy!

Cherry Crunch Cake


a.k.a. Texas Brag Cake

1 can Cherry Pie Filling
1 can Tart Cherries, drain juice
1 can Crushed Pineapple

1 box Yellow cake mix
1c. chopped Pecans
1c. shredded Coconut

2 sticks butter, melted

In a 13x9 pan mix 1st three ingredients. In a bowl mix the dry ingredients then pour over filling mixture in pan. Drizzle melted butter on top and bake at 350 for about 1 hour. It will be bubbly and the top crunchy brown. Serve warm with vanilla ice cream, YUM!!

This also works great in a Dutch Oven! Line the Dutch Oven with foil first. Follow directions above. Place 8 hot briquettes on bottom and 16-18 on top. Let cook for about an hour.

This recipe is from Chantal. I tease her because most of her recipes call for 2 sticks of butter!!! I have tried it using only 1 stick and there was a definite difference!!

Concha's Cereal Treat


1 box Rice Chex cereal
1 box Golden Honey Grahams cereal
2c. Shredded Coconut
1 can Honey roasted Peanuts
1 can Mixed nuts or Cashews(we like just cashews)
1 pkg. slivered Almonds(chunky style not thin)

3 sticks Butter
2c. lite Karo Syrup
2c. Sugar

Mix all dry ingredients together in a very large bowl. Boil butter, Karo and Sugar for 4mins. Pour over cereal mixture and stir to coat evenly. Lay wax paper out on the counter. Pour mixture out onto wax paper to cool. Store in zip lock bags.

Our family loves this and it has become one of our Nativity Open house traditions. Its also great at family picnics or potlucks. Enjoy!

Concha's Apple Cake


3c. Flour
3tsp. Baking Powder
1 tsp Salt

Combine and set aside.

1c. Oil
1/2c. Orange Juice
2 TB. Vanilla

Whisk together and set aside.

4 Eggs
2c. Sugar

In a large bowl stir to combine egg and sugar. DO NOT use mixer!!! Only a large spoon or rubber spatula. And DO NOT over stir, just enough to combine ingredients only. LESS mixing is better. Keeping this in mind now alternate combining the dry and then the OJ mixture into the egg and sugar mixture, just stirring with your spoon enough to combine but not whip or over beat.

Grease and flour your Bundt Pan. Pour in half the cake batter.

Peel and thinly slice 4 apples. Spread half the apple slices evenly over cake batter then sprinkle liberally with cinnamon sugar.

Then pour in remaining cake batter. Spread remaining apples slices evenly on top and again sprinkle with cinnamon sugar.

Bake at 350 for about an 1hour and 10 mins. Feel top, if done it will feel firm not watery to your touch. Cool then using a knife loosen edges and shake pan a little to release bottom. Then turn cake out onto a plate.

This recipe is from my Tia Concha and is my husband Kulesa's absolute favorite. She makes it for him whenever she is in town. Over the years I have attempted to make it for him but it never turned out quite right. After several trys Mark (Kristina's husband) told me that she doesn't use a mixer but just stirs it by hand. So one last attempt mixing as little as possible and just with a wooden spoon and "voila" Lesa said it passed the test. I still think Concha makes it the best! I think her presence makes it all the better. Thank you tia Concha we LOVE you!!

Pumpkin Roll


Cake Layer:
3 Eggs
1c. Sugar
2/3c. Pumpkin Puree
1tsp. Lemon Juice

3/4c. Flour
1tsp. Baking Powder
2tsp. Cinnamon
1 tsp. Ginger
1/2tsp. Nutmeg
1/2tsp. Salt
1c. finely chopped nuts, optional

In a large mixing bowl, beat eggs on high for 5 mins. stir in sugar then fold in pumpkin and lemon juice. In a septrate bowl combine all dry ingredients then mix into the egg mixture. Grease and flour a Jelly roll pan (15x10) then layer with wax paper to insure cake doesn't stick. Smooth cake batter into pan and Bake at 375 for 15mins. While cake is still hot from the oven, use a knife to loosen edges and turn cake out onto a lg. linen cloth that is sprinkled with a layer of sifted powdered sugar. Rol hot cake into cloth and let cool. If you want a smaller roll , roll cake on the long side. If you want a larger roll, roll cake on the short side.

Filling:
1c. Powdered Sugar
8oz. Cream Cheese, softened
4 TB. Butter, softened
1/2tsp. Vanilla

Mix filling ingredients until smooth. When cake has cooled, unroll and spread filling as evenly as you can. Then re-roll cake with the filling but NOT the cloth ;) Wrap in seran wrap and chill before serveing. To serve slice into rounds. This will keep in refidgerater for up to 2 weeks.

I love pumkin desserts and I must say this is one of my favorites!! I know it sounds a little complicated but it's really not to bad, maybe make oine for practice first. One Christmas I was very ambishious and made these for all my friends and famiy, it was a very sticky kitchen that week, but worth it!

Chocolate Pecan Heaven


CRUST:
1c. finely chopped Pecans
3/4c. Butter (1 1/2 sticks)
1 1/2 c. Flour
dash of salt

Melt butter then add reamaining ingredients. Press mixture in the bottom of a 13x9 pan. Bake at 400 for 15-17mins. Let cool.

1st Layer:
1 pkg Cream Cheese, softened
1c. Powdered Sugar
1c. Whip topping (Buy a Lg. tub and use the remaining topping for final layer)

Cream together with mixer and smoth on top of cooled crust.

2nd Layer:
1 Lg. pkg. Chocolate instant pudding
2c. Milk

Mix and chill, then smooth layer on top of cream cheese layer.

3rd Layer:
1 Lg. pkg. Vanilla instant pudding
2c. Milk

Mix and chill, then smooth ontop of Chocolate pudding layer.

4th Layer:
Remaining Whip topping. Smooth final layer on top of Vanilla pudding layer. Chill until ready to serve.

This recipe is from Chantal. The crunchy nutty crust combined with the smooth layers is soo good and not to heavy a dessert. She called it better than "love" cake and as delicous as it is I just had to rename it. Besides I always thought that cake was a chocolate cake with all the gooey carmel and stuff on top. I deffinatly like this recipe better. I know you will like it! Enjoy!

February 11, 2010

Red Raspberry Sauce


1 bag frozen Raspberries
1/4c. Powdered Sugar
1c. Sugar
1c. Water
dash of salt
1 tsp. Red Food Coloring
1 tsp. Almond Extract
1/4 c. Cornstarch

Add Powdered Sugar to bag of frozen berries and shake to coat, set aside. In a medium saucepan combine water, sugar and salt. Bring to a boil then add red coloring and almond extract. Dissolve cornstarch in a little bit of water and add to sugar water mixture. Stir until thickened to a runny gel then add raspberries and lit simmer 4 more mins. Chill.

This recipe is from Chantal. It is so delicous and versital you can use it on icecream, cakes, even in lemonade. My Eclair Pie recipes refers to using this as a topping. Enjoy!!!

Chicken and Rice Casserole

2 1/2c. rice
5 c. water
Salt and Garlic
Shredded Cheese
1 Rotisserie Chicken, de-boned and chopped
1 envelope Onion soup mix
1 lg Family size can Cream of Chicken soup

In a lrg baking pan (11x15?) Place rice in pan and cover with water, season with salt and garlic. Then sprinkle with shredded cheese. Next place chicken pieces evenly over rice ans cheese layers. Sprinkle with onion soup mix and then spoon condensed cream of chicken soup as evenly as you can over chicken. Cover with foil and bake at 375 for 2 hours. Remove foil and check if rice is done. Then sprinkle with shredded cheese and return to oven, once cheese is melted it's ready to serve.

9x13 baking dish:
1 1/2 c rice
3 c water
1 can Cream Chicken soup
everything else the same...

This recipe is from Emily Dixon and is now a family favorite. She uses 3-4 raw chicken breasts cut into pieces. I just find it easier to pick up an extra chicken at costco and then use it during the week in different ways.

Italian Salad


Mixed Greens
Black olives, small
Grape tomatoes
Purple onion, sliced
Cucumber, sliced
mushrooms, sliced

Cesar or Creamy Italian dressing
Parmesan Cheese, shredded
Croûtons
Black Pepper

Combine first 6 ingredients then just before serving toss with dressing, croûton, cheese and black pepper.

Wanton Salad

Iceburg lettuce, chopped
green onion, sliced on diagonal
Chicken, cooked, chilled and chopped, optional
sesame seeds

Asian sesame soy Dressing
Crispy Wantons (in Asian section or raw in produce or freezer section, you will then need to fry)

Combine and toss first four ingredients then just before serving toss with dressing and wantons.

Great with or without chicken.

February 10, 2010

Spinach Salad


Fresh Spinach
Fresh Strawberries, sliced
Purple onion, sliced
Glazed Pecans (in the baking-nut section)
Poppyseed dressing

Mix all ingredients then add dressing just before serving. Disappears every time.
Can substitute canned mandarin oranges (drain the juice) for strawberries.

BBQ Chicken Salad

Lettuce, chopped
Baby spinach, optional
Cucumber, sliced
Roma Tomatoes, diced
Purple onion, sliced
Grated cheese
Hard boiled eggs
Bacon, cooked and crumbled
BBQ Boneless Chicken pieces, heated (either bought from deli or in freezer section)
Ranch Dressing

Layer in large bowl, serve then let individuals add dressing.
Just don't let your boys pick out only the chicken like mine do!!! Gotta eat your greens!

Spaghetti


2 lb. Hamburger
1.5lb. Italian Sausage, casing removed
1/2 sm onion, fine chop
1 lg. bottle Prego Traditional Sauce (Costco size)
2 envelopes Thick and Zesty Spaghetti Seasoning
Salt, Pepper, Garlic, Italian seasoning
2 boxes Angel Hair Pasta

Brown Hamburger and Sausage, season. Drain excess grease. Saute onion until clear then add spaghetti seasoning and Prego. Let simmer to heat thru. Boil noodles and serve.

The sausage gives it great flavor and something a little different.
The left over sauce is great for homemade Pizza Pockets, which are basically grilled cheese and spaghetti sauce sandwiches made in the sandwich maker. 2TB spaghetti sauce a slice of cheese and 2 slices of buttered bread, so easy! I think my kids like these just as much or even more than just spaghetti. Try it some time.

Chicken Tortilla Soup


1 Rotisserie Chicken, de-boned and chopped
8-10c. Water
1c. Chicken Bouillon
2-3c. Salsa (see Blender Salsa)
2 lg. carrots, diced
4-5c. Spanish Rice

Garnish:
Grated cheese
Green onion
Diced Avocado
Fresh Cilantro
Crunched up Corn Chips
Lime or Lemon Juice

Combine water and bouillon in large soup pot. Boil diced carrots til tender. Add Salsa, Chicken and rice. (Whenever i have left over Spanish rice I will freeze it, then you can unthaw when you need it. Or when I don't have extra rice and don't have time to make some I cheat and go through the drive thru at my local Beto's and buy a lrg. to go box of Spanish rice $3.98, now wasn't that easier?!!)
Serve with any or all of the suggested garnishments, Great on a chilly day.

I made this tonight and everyone loved it! I've made it a dew times but just threw it together, I thought I better write it done while I can still "guesstimate" the amounts. Feel free to taste as you go and make your own adjustments.

February 9, 2010

Tuna Casserole


1 pkg Wide Egg Noodles
1 stick butter
1/3 med onion, small chop
1/2c. flour
Salt, pepper, garlic
4-5c. Milk
4 cans Tuna fish
1/2 bag Frozen Peas
Parmesan Cheese
1 sleeve Ritz crackers

Boil noodles with a little salt in the water. In a med sauce pan melt butter, saute onion until clear then add flour and cook to toast flour. Then slowly add 2c. milk and keep stirring to keep from forming lumps. When thickened add 2c. milk and stir until thickened if to thick add a little more milk. Taste sauce, add more spices if needed, then add drained tuna. When noodles are cooked drain water but keep noddles in pot. Add frozen peas and stir into noodles. When sauce is finished combine in pot with noodles then pour mixture into a large glass baking dish. Spread out evenly in pan then sprinkle generously with Parmesan cheese then evenly with crushed Ritz crackers. Bake in Oven at 350 for 30mins.

This is Mahonri's favorite! I have obviously adapted this to make a large amount for my large family. You may want to cut it down for a 9x13 pan or even in half. Enjoy!

BBQ Pulled Pork


Lg Pork butt Roast or Spareribs
Salt, Pepper, Garlic
Dark Brown Sugar
Postum or Pero (Coffee substitute, not caffeinated)
BBQ Sauce (My favorite is Sweet Baby Ray's)

I like to cut up roast into pieces so I can layer with ingredients. Place Meat in Roaster Oven, sprinkle evenly with remaining ingredients. Bake slow at 275 for 6-8 hours. Then I skim off as much grease as I can and discard. This is good to serve in chunks, if so you may want to remove the sauce and thicken a little with corn starch, then pour over chunks of meat and serve. Or you can leave the meat in the sauce and pull chunks apart and stir to combine with sauce and serve on buns for great sandwiches.

This is a 4th of July Family Tradition! Yum!

Broccoli Salad


6-8c. Broccoli, cut into bite size pieces
1 lb. Bacon, cooked and crumbled
1/2c. Red Onion, small diced
3/4c. Raisins
1/2c. Sunflower Seeds or Chopped Pecans

Dressing:
1c. Mayo
1/2c. Sugar
2 Tb. Cider Vinegar

Combine ingredients and toss with dressing, Chill and serve.

Once I used some leftover Poppyseed dressing I had in the fridge and it turned out great.

BBQ Ribs



1 pkg Pork Ribs (Costco they come in 2 slab pkgs)
Chili Powder
Rib Rub Seasoning
BBQ Sauce (Sweet Baby Ray's, my Favorite)

Sprinkle Slabs generously with spices. I layer slabs on top of each other in my turkey roaster oven. Bake at 275 for 6hrs until tender. Remove slabs one at a time and brush the bottom side of slab with BBQ sauce then place under the broiler to caramelize BBQ sauce, about 5-8mins. Then flip slab over and brush BBQ sauce on the top of slab and Broil for another 5-8mins. Cut individual ribs apart and serve. Out of this world GOOD!

We had these for our New Years Eve Party, they were a HIT!

Gloria's Raisen Pork

or you can use Chicken

2lbs Meat (Pork or Chicken)
4c. Salsa
1c. Raisins
1/2c. Dark Brown Sugar
Salt, Pepper, Garlic

You can use different cuts of meat for this recipe. Most commonly we use boneless Pork meat (Spareribs) but you can still use the spareribs with bone in as well. Same with Chicken, you can use breast meat cut into bite size pieces or a whole cut up fryer or just leg and thighs.

First brown meat with spices. While meat is browning, Microwave raisins in a little water, to soften. Then liquefy in blender to make a smooth mixture. Combine raisins, salsa (see Blender Salsa recipe)and brown sugar (I like to use DARK brown sugar because it has a richer flavor but you can use reg brown sugar as well). When meat is browned add sauce mixture and let simmer until meat is tender, approx 30mins. Simmer longer for meat with bone in.

Serve with Spanish Rice. It's also great with whole pinto beans or refried beans and tortillas.

This is one of my and Mike's favorites!

Jam Thumbprint Cookies



3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. Favorite jelly (rasp, peach)

In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.

These cookies remind me of my Grandma Anna Dixon. When I was little she used to send a box of Christmas cookies every year with lots of different kinds of cookies, so FUN!

February 7, 2010

Best Baked Beans


1 lb. Hamburger
1 lb. Bacon
1/4 of an onion, chopped small
Salt, Pepper, Garlic and Chili Pwd.
1/2 c.Brown Sugar
Splash of Cider Vinegar
3 Lg. Cans Bushes Baked Beams (Country or Boston Style)

Cut bacon into 1/2 inch pieces. Cook and drain grease. Then brown Hamburger, season and drain grease. Add onion and continue to cook until onion is clear. Then add all remaining ingredients and stir to combine. (however do not stir to much or you will smash the beans)

This is a family favorite because my family love MEAT!!! They go great with any BBQ or even Fried Chicken.

Julie's Favorite Salmon

3lb Salmon Fillet
1/2 a Lg. Onion, coarse chop
2 oranges, squeeze juice and pulp
1/4c sugar
Zesty Lemon Seasoning for Seafood (Weber grill creations)
Olive Oil

Spray oven baking dish with cooking spray. Cut fillet into portion size pieces and place in baking dish. Drizzle with Olive oil. Juice oranges and keep pulp. In Blender Liquefy onion, OJ and sugar. Layer a spoonful of onion and orange juice mixture evenly over each pieces of fish. Sprinkle heavily with Zesty seasoning. Let Marinade for 20 mins then Bake in oven at 450 for about 10mins then Broil to caramelize topping.
The topping makes a savory and slightly sweet glaze that is so delicious!

February 4, 2010

Kalua pork


3 lbs. pork butt
1 cup water
1 TB Liquid Smoke
2 TB Hawaiian Salt (coarse sea salt)
optional: Sliced cabbage, saute then mixed into shredded meat.

Place pork, fat side up, in a roasting pan.
Combine water and liquid smoke, pour over meat.
Sprinkle with salt.
Cover and roast in electric oven at
350 degrees for 6 hours or until tender.
Remove from pan and shred pork in juices.

Hawaiian Macaroni Salad

2lb Elbow Macaroni
1/3 c. Cider Vinegar
2/3-1c. Milk
5c. Best Foods Mayo
3 Green Onion, sliced very thin
1 Lg. Carrot about 1/2c., grated
1/3-1/2 c. Sugar
Salt, Pepper and Garlic to taste
1 Lg. pkg. Imitation Crab Meat, optional

It is very important you make this the night before, this is the secret to good Mac Salad.
Boil noodles for 20-30 mins. They will be overcooked and very soft, this is OK (but not so overcooked that they are breaking). Drain and rinse with cold water to stop cooking. Sprinkle with vinegar and sugar stir to coat evenly. Add Mayo, milk and spices. Then fold in carrots and onion. The sauce should taste balanced between sweet and salty and will be on the soupy side. This is OK because as it sits in the fridge overnight the flavors will marry and the noodles will absorb the sauce and become thicker. We really like to add chopped crab meat and I add this when I fold in the carrots, EXTRA DELICIOUS!! Enjoy!